Who doesn’t love anything Disney? I mean the magic, the adventure…the food (Vegan Gumbo Bread Bowl FTW!)
Luckily, my wife and I are Disneyland Annual Passport holders, and we have the chance to go as often as we like. Of course, no trip to Disneyland is ever complete without the infamous Dole Whip, my favorite frozen dessert in the Wonderful World of Disney the world.
If you didn’t know, the House of Mouse recently changed the formulation for their infamous pineapple treat, to make it a true vegan sorbet (it previously had stabilizers and food colors that were not from vegan sources), which is great news for a pineapple lover like myself – after all, there’s a reason why pineapples are golden 😛
And although nothing beats the experience of enjoying the magic that is a Dole Whip in Disney’s Enchanted Tiki Room with the singing parrots, the water fountain, and the tropical rainstorm (my favorite part), sometimes you just want a sweet frozen treat in the comfort of your own home.
This is what drove me to develop this recipe. Dole Whip on demand? You had me at Dole Whip.
Although there are plenty of different recipes (some calling for ice cream, some calling for whip cream), I found that the luscious texture of full-fat coconut cream (not milk) gave the sorbet the volume and texture needed, with an added hint of coconut flavor.
And the process is super simple. Toss all of your ingredient in and blend!
Of course, having a high powered blender like a Vitamix will make the process super easy, but you can achieve similar results using a standard blender or food processor, and periodically stopping to scrape down the sides.
However you spin it (get it!?), the result will be luscious golden pineapple-y goodness, with a hint of coconut undertones and just the right amount of sweet and tart flavor. Add a maraschino cherry and a paper umbrella, and you can savor all of the magic of the Tiki Room sans the long lines and So Cal heat.
- 2 cups (454 g) frozen pineapple chunks
- ¼ cup (1 oz) pineapple juice + more for serving if doing a float
- ¼ cup (55 g) of granulated [vegan] sugar
- ⅓ cup coconut cream, chilled
- 1 Tbsp lemon juice
- 1 Tbsp lime juice
- Optional, maraschino cherries
- Grab a can of full fat coconut cream and place it right-side-up in the refrigerator for at least one hour - this will help the fat separate from excess water.
- When your cream has chilled, open the can carefully from the top to scoop off the fat leaving the water behind.
- Place all ingredients in your blender, and blend on low, gradually working the dial to a higher speed until it can't blend further. Use the tamper to push the ingredients towards the blade, or stop and scrape down the sides every 30 seconds.
- Once you've reached a smooth consistency, serve immediately (scooped or squeezed from a pastry bag), or serve with pineapple juice for a Dole Float. Top with a maraschino cherry for the authentic Disney experience, and enjoy!